7 months ago
Recipe Of The Month - September!
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Beef and Ale Pie
This recipe is perfect for those cold winter nights and the pastry always so crisp and yumm!!
Ingredients:
1kg Chuck or casserole steak
2 Large onion
2 Carrotts
4 Cloves garlic
300g Mushrooms finley chopped or not depending on your preffered mushroom consistency
1 1/2 cups beef stock
1 bottle of dark ale ( BWS and Liquorland don't normally have some you will have to go to Dan's or first choice)
1 tbsp tomato paste
1tbsp worcestershire sauce
4 bay leaves
Thyme
Cornflour to finish
1 egg
Puff pastry
Pinch of salt & pepper
Method:
- Dice steak into small chunks and sear in a saucepan big enough to hold and cook the whole mixture
- Chop mushrooms, onion and carrots and add to pan
- Add tomato paste and fry off
- Add beef stock, worcestershire, and ale to the pan
- Add bay leaves and thyme
- Add a pinch of salt and pepper
- Cook for roughly 1 hr or until beef is tender
- Make a slurry of water and cornflour add a little bit at a time to the mixture until the mixture turns thicker and more manageable (you do not want a runny filling)
- Line a deep rectangle tray with baking paper then with 1 layer of pastry ensuring it goes all the way up the edges to the top of the pan.
- Line the pastry with more baking paper and then top with uncooked rice
- Bake in the oven for roughly 20 mins on 180 fan force
- Remove from oven and be careful when taking the baking paper with rice out - this is called a blind bake and starts the process of cooking the bottom of the pie so you don't get a soggy bottom
- Pour your mixture into the tray and top with more puff pastry, making little decorations if you want
- Brush with egg wash and place in oven on 200 for a further 25 minutes or until the pastry is golden on top.
- Let rest for 5 minutes before serving.
I hope you enjoy this recipe as much as I do! If you want to share your attempt at the recipe email me at shelbyharris@cairnslre.com.au and I will feature you on our Facebook and Instagram page!
Happy Cooking!
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